Hummingbird Cupcakes: A Sweet, Tropical Treat

Hummingbird cupcakes are the perfect dessert to indulge in when you’re craving something sweet and tropical. With a delightful blend of ripe bananas, pineapple, coconut, and walnuts, these cupcakes bring a burst of flavor in every bite. Topped with a rich cream cheese frosting, they are guaranteed to be a hit at any gathering. Whether you are baking for a special occasion or just for a treat, these Hummingbird Cupcakes will quickly become a family favorite.

For more tropical-inspired recipes, you can check out the following links:

• Banana Coconut Bread
• Tropical Fruit Salad

Basic Recipe: Ingredients and Instructions

These Hummingbird Cupcakes are easy to make and are filled with tropical flavors that pair perfectly with the rich cream cheese frosting. Here’s how to make them.

Delicious Hummingbird Cupcakes with Cream Cheese Frosting

---

• Author: Jennifer Mitchell
• Total Time: 40-45 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Hummingbird Cupcakes are a delightful twist on the classic Southern Hummingbird Cake. These moist, flavorful cupcakes are packed with mashed bananas, pineapple, coconut, and walnuts, creating a perfect balance of sweetness and texture. Topped with rich cream cheese frosting, these cupcakes make for a delicious treat that’s perfect for any occasion, from birthdays to casual get-togethers.

---

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 cup butter, softened

• 2 cups sugar

• 3 large eggs, room temperature

• 2 teaspoons vanilla extract

• 2 cups mashed ripe bananas

• 1/2 cup drained canned crushed pineapple

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1 cup sweetened shredded coconut

• 1 cup chopped walnuts

For the Cream Cheese Frosting:

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup butter, softened

• 3–3/4 cups confectioners’ sugar

• 1 teaspoon vanilla extract

---

Instructions

1. Preheat the Oven:

   • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease and flour the cups.

2. Prepare the Wet Ingredients:

   • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.

   • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

   • Fold in the mashed bananas and drained crushed pineapple until well combined.

3. Combine the Dry Ingredients:

   • In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.

   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

4. Add the Coconut and Walnuts:

   • Gently fold in the shredded coconut and chopped walnuts.

5. Bake the Cupcakes:

   • Divide the batter evenly among the 12 cupcake cups, filling each about 2/3 full.

   • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

   • Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

6. Make the Cream Cheese Frosting:

   • While the cupcakes cool, prepare the frosting by beating together the softened cream cheese and butter until smooth and creamy.

   • Gradually add the confectioners’ sugar, 1 cup at a time, and continue to beat until the frosting is light and fluffy.

   • Stir in the vanilla extract.

7. Frost the Cupcakes:

   • Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

   • Optionally, garnish the tops with additional chopped walnuts or shredded coconut.

8. Serve:

   • Serve the cupcakes at room temperature and enjoy the rich, moist flavor of these Hummingbird Cupcakes.

Notes

For extra flavor, you can add a teaspoon of ground ginger or nutmeg to the cupcake batter.

You can also make mini cupcakes by dividing the batter among a mini muffin tin and adjusting the baking time to 12-15 minutes.

The cream cheese frosting can be refrigerated for up to 3 days; just make sure to bring it to room temperature before using.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 350 calories
• Sugar: 38g
• Sodium: 150mg
• Fat: 21g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 75mg

Keywords: Hummingbird Cupcakes

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease the cups to prevent sticking.

2. Prepare the Wet Ingredients:

• In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This can be done with a hand mixer or stand mixer on medium speed for about 3 minutes.
• Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.

3. Add the Mashed Bananas and Pineapple:

• Stir in the mashed bananas and the drained crushed pineapple. Make sure the pineapple is well-drained to avoid excess moisture that can affect the cupcake texture.

4. Mix the Dry Ingredients:

• In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.

5. Combine the Wet and Dry Ingredients:

• Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix, as this can cause dense cupcakes.

6. Add Coconut and Walnuts:

• Gently fold in the shredded coconut and chopped walnuts. These ingredients will add texture and enhance the tropical flavor of the cupcakes.

7. Bake the Cupcakes:

• Divide the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

8. Make the Cream Cheese Frosting:

• While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
• Gradually add the confectioners’ sugar, 1 cup at a time, beating well after each addition. Stir in the vanilla extract and beat until the frosting is fluffy and spreadable.

9. Frost the Cupcakes:

• Once the cupcakes are completely cool, spread the cream cheese frosting on top of each cupcake. You can use a knife or piping bag to decorate the cupcakes with a swirl of frosting.
• Optionally, garnish with extra chopped walnuts or shredded coconut for added texture and decoration.

Advanced Techniques for Perfecting Hummingbird Cupcakes

While the basic recipe yields delicious cupcakes, here are a few techniques to help you elevate your Hummingbird Cupcakes to the next level.

1. Perfect Texture:

• To achieve light and fluffy cupcakes, be sure to properly cream the butter and sugar at the beginning. This process adds air to the batter, which will result in a softer, fluffier texture.
• Do not overmix the dry ingredients into the wet ingredients. Overmixing can lead to tough cupcakes, so gently fold the flour mixture in until just combined.

2. Adding More Tropical Flavors:

• If you love tropical flavors, you can boost the flavor profile of your cupcakes by adding a little bit of coconut milk to the batter or using pineapple juice for extra sweetness.
• Try adding a teaspoon of freshly grated ginger or a pinch of nutmeg for a more exotic flavor that complements the bananas and pineapple.

3. Customizing the Frosting:

• While classic cream cheese frosting is delicious, you can infuse it with flavors that enhance the tropical theme. Add a tablespoon of lime zest or a teaspoon of coconut extract to the frosting for a citrusy twist.
• For a lighter frosting, you can substitute some of the cream cheese with mascarpone cheese or whipped heavy cream.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

1. Storing the Cupcakes:

• Once frosted, these cupcakes can be stored in an airtight container at room temperature for up to 2-3 days. If you live in a particularly warm area, consider refrigerating the cupcakes to keep the frosting firm.

2. Freezing the Cupcakes:

• If you want to prepare these cupcakes in advance, you can freeze the unfrosted cupcakes. Simply allow them to cool completely, then wrap each cupcake in plastic wrap and store them in a freezer bag. They will keep for up to 3 months.
• To enjoy, let the cupcakes thaw at room temperature and then frost them once they’re fully thawed.

3. Storing the Frosting:

• If you have leftover frosting, it can be stored in an airtight container in the refrigerator for up to a week. Before using, bring it to room temperature and give it a quick mix to restore its smooth texture.

Dietary Adaptations and Substitutions

1. Gluten-Free:

• To make these Hummingbird Cupcakes gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure the cornstarch or xanthan gum is included in the blend to maintain the right texture.

2. Dairy-Free:

• For a dairy-free version, you can substitute the butter with a dairy-free butter alternative and use a non-dairy cream cheese for the frosting. For the cupcakes, opt for a non-dairy milk, like almond milk or oat milk, in place of the milk in the recipe.

3. Nut-Free:

• If you want to make the cupcakes nut-free, simply omit the walnuts and replace them with additional shredded coconut or dried fruit such as chopped pineapple for a tropical twist.

FAQs About Hummingbird Cupcakes

1. Can I make the cupcakes ahead of time?

• Yes! These cupcakes can be baked a day ahead. Just let them cool completely, then store them in an airtight container until you’re ready to frost and serve.

2. Can I substitute the pineapple with something else?

• Yes! You can substitute the crushed pineapple with diced mango or peaches for a slightly different flavor, or even add extra mashed bananas.

3. Can I make the cupcakes without frosting?

• While the frosting is a signature part of Hummingbird cupcakes, you can certainly make them without it for a simpler treat. You could also sprinkle powdered sugar or drizzle honey over the top for a lighter option.

Conclusion & Final Thoughts

Hummingbird Cupcakes are the perfect combination of sweet, tropical flavors and rich, creamy frosting. With ingredients like ripe bananas, pineapple, coconut, and walnuts, these cupcakes bring a burst of sunshine to any gathering. Whether you’re baking for a special occasion or simply indulging in a treat, these cupcakes are sure to please.

With customizable options, easy substitutions, and advanced techniques for making them even better, these cupcakes will surely become a favorite in your baking repertoire. Whether you serve them at a summer party, a birthday celebration, or just as an afternoon snack, they will quickly become a hit with everyone who tries them.